Ingredients
Scale
- 8 tablespoons (115g) European unsalted butter (84% butterfat).
- 1 tablespoon (15g) dark brown sugar.
- 2 teaspoons (15g) honey.
- 1/2 cup (100g) granulated sugar.
- 1/4 teaspoon (2g) kosher salt.
- 3/4 cup (120g) all-purpose flour.
- 1/2 teaspoon (4g) baking powder.
- 3 large eggs (150g), room temperature.
- 2 teaspoons (5g) matcha powder.
- 1 cup (200g) melting white chocolate.
- 1/2 tablespoon (5g) matcha powder for shell.
- 2 tablespoons (10g) powdered sugar.
- 1/2 tablespoon (5g) matcha for dusting.
Instructions
- Over low heat, melt butter with brown sugar and honey until sugar dissolves.
- Beat eggs until light, gradually add sugar and beat 5 minutes until fluffy and pale.
- Sift together salt, flour, matcha and baking powder.
- Fold dry ingredients into egg mixture, then slowly pour in melted butter mixture.
- Cover batter with plastic wrap touching surface, refrigerate overnight.
- Heat oven to 375°F. Spray mold, pipe batter filling 3/4 full. Bake 11-12 minutes, rotating halfway.
- Melt white chocolate, mix in matcha. Pipe into molds, place madeleines on top, freeze to set.
- Optional: dust with matcha sugar mixture.
Notes
Use scale for best results.
Eggs must be room temperature.
Overnight chilling is crucial.
Best eaten fresh.
Nutrition
- Calories: 431
- Fat: 25 g
- Carbohydrates: 49 g
- Protein: 4 g